Try this burger recipe from Chef Brooke Williamson featuring Ground Ribeye and Ground Chuck, blue cheese and a bacon jam
Nutrition information per serving, 4 servings: 788 Calories; 49.42 g Total Fat (18.8 g Saturated Fat; 0.7 g Trans Fat; 4.2 g Polyunsaturated Fat; 19.6 g Monounsaturated Fat); 184 mg Cholesterol; 726 mg Sodium; 38 g Total Carbohydrate; 2.4 g Dietary Fiber; 7.0 g Total Sugars; 2.8 g Added Sugars; 46.5 g Protein; 340.5 mg Calcium; 5.2 mg Iron; 353 mg Potassium; 738.4 mg Riboflavin; 13.2 mg Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 353 mg Phosphorus; 8.5 mg Zinc; 40.6 mcg Selenium; 78.8 mg Choline.
If you ask your butcher, they will often grind Ribeye Steak for you for this recipe. When making the aioli, if you are still having problems keeping the bowl steady with just a towel, you can also line a towel into a medium sized pot that will hold the base of the bowl. If you prefer, you could also mix ½ cup of blue cheese crumbles into 1 cup of your favorite brand of mayonnaise.